Wash well in two separate waters a pound of the best Carolina rice; then
have half a gallon of water boiling in a stewpan, into which throw your
rice; boil it until about three parts done, then drain it upon a sieve,
butter the interior of a stewpan in which put your rice, place the lid
on tight and put it in a warm oven upon a trivet until the rice is
perfectly tender; serve it separate with currie or any other dish where
directed. Prepared thus, every grain will be separate and quite white.